recipe 
yields
4-5 servings
2 cups Virginia beauty apples, peeled, cored, and diced
2 tablespoon butter
3 eggs
¾ cup sugar
Pinch of salt
½ ounce cocoa powder
1 teaspoon cinnamon
2 cups heavy cream
1 teaspoon vanilla
4 cups or approx. 1/3 loaf sourdough bread (I use Billy Bread Bakery), cubed
3 ounces dark chocolate squares
2 cup whole milk
¾ cup granulated sugar
5 egg yolks
2 cups heavy cream
¾ tablespoon cinnamon
½ teaspoon salt
1 cup heavy cream
1 cup milk
½ fresh vanilla bean, scraped
3-inch piece fresh ginger, peeled and grated
5 egg yolks
½ cup sugar
Bread Pudding
Cinnamon Ice Cream
Ginger Crème Anglaise
steps
- Sauté the apples in butter for 3 minutes, and set aside.
- Whisk together eggs, sugar, salt, cocoa powder, and cinnamon. Then whisk in the cream and vanilla.
- Pour over bread, chocolate chunks, and sautéed apples. Let soak.
- Fill greased ramekins or put into an 8-inch glass Pyrex dish.
- Bake at 300 degrees until custard is set.
Cinnamon Ice Cream
- Bring milk and sugar to a simmer over medium-low heat. Remove from heat.
- Whisk together half the milk/sugar mixture into egg yolks gently. Do not scramble. Whisk often.
- Pour mixture back into saucepan and add heavy cream. Cook gently over medium-low heat until the mixture is thick enough to coat the back of a spoon. Strain through a chinois or strainer. Add cinnamon and salt. Cool.
- Place in an ice cream maker and spin when ready.
Ginger Crème Anglaise
- Bring cream, milk, vanilla bean, and ginger to a boil.
- Whisk egg yolks and sugar together.
- Temper the egg mixture with the hot cream/milk mixture.
- Return to medium-low heat and continue stirring until it coats the back of a spoon.
- Strain immediately through fine chinois.
Serve warm over warm bread pudding.
Date Published: 10.19.13
share
- from Chef Walter Bundy
